Lodi’s gastronomic tradition has among its typical products rice, cured meats and, above all, cheese; it is cheese production, in fact, that is the mainstay of the area.
The king of Lodi cheeses is Grana, or Granone Lodigiano, from which raspadüra is made, i.e. very thin sheets of cheese obtained with a special knife; it is from this scraping process that the speciality takes its name. Another cheese typical of the area is Pannerone, characterised by a bitter aftertaste and a soft texture. While in the field of desserts, the star is mascarpone, prepared with milk cream.
A traditional dish is tripe, or Büseca di San Bassan, traditionally eaten on 19 January on the feast day of Lodi’s patron saint, San Bassiano.
Other typical dishes include risotto (in variations with tomato and salamella or with cabbage and borlotti beans), stewed frogs, loin rolls stuffed with parmesan and breadcrumbs, and desserts such as Tortionata and Sant’Angelo macaroons.
Every year, the Lodigiano Gastronomic Review is also held, a not-to-be-missed event that celebrates and promotes the culinary excellence of the area and its gastronomic tradition.